Yesterday I made a batch of dough for a bread-like treat. It was a mix of cooled-off mashed potatoes, flour, instant yeast, room-temperature milk and room-temperature water.
According to the recipe ...

I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get ...

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all.
I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...

I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise,
that the dough came out better if I punched it down, kneaded it, then let it ...

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.
I know self-rising flour is a mixture of AP flour ...

My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as instructed (not airtight) either with a ...

So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be.
The problem: They don't rise ...

Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will be back sometime between t+120 and t+150. ...

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...